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Urban Diner

12427 102 Avenue NW Edmonton AB T5N 0M2 · Food - General

Official record from Alberta →

Inspection summary

Urban Diner has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 20, 2024. The most recent inspection, on May 13, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on May 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on February 25, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on November 27, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 4 separate inspections, most recently on May 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 3 separate inspections, most recently on November 27, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket empty on arrival. Operator made a sanitizer solution when prompted. Ensure sanitizer is available at all times in the facility during food handling to facilitate the sanitization of surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning schedule not available2. Sanitary concerns are noted in the following areas:* The walls and ceiling by the cook line. * The floor under the prep coolers.Ensure the areas are cleaned and prepare a cleaning schedule to monitor cleaning activities in the facility.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observation:Accumulation of dust was observed on the walk-in cooler fan, ceiling, and walls.Corrective Action Required:Thoroughly clean and sanitize the walk-in cooler, including the fan, ceiling, and walls, to remove dust buildup and maintain the unit in a clean and sanitary condition at all times.
  3. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Dirty wiping rags from the previous day were observed stored on the steam table. The operator must provide appropriate sanitary storage for used wiping cloths to prevent contamination within the kitchen.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice storage/holding container was observed to be in very close proximity to the handwash station, creating a potential risk of contamination during handwashing. Relocate either the handwash station or the ice storage/holding container to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was observed in the walk-in cooler. The operator provide thermometer during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chemical test strips used at the facility were expired (March 2022). Operator must supply valid test strips to accurately verify sanitizer concentrations used in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors of the basement kitchen, as well as the ceiling and walls of the basement walk-in cooler, require cleaning.Additionally, there was a buildup of grease and food debris in hard-to-reach areas of the main-floor kitchen, particularly beneath equipment. Please clean these areas and/or increase the cleaning frequency in the facility’s cleaning schedule.
  4. Monitoring Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the bar area, the stack of paper towels were too close the basin and were getting wet/contaminated. Please relocate or place in a container that would protect the towels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap in the staff washroom, the dispenser was in disrepair.Ensure soap is available for handwashing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • FEB 25, 2025 : No mouse dropping observed and pest control records had no concerns from the last professional visit.The back exterior door had a minor gap at corner and the weatherstripping was deteriorating. Please repair or replace door to ensure gaps are closed off.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The outside of the ice machine in the basement needs to be cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • FEB 25,2025- Ongoing violation. The floors of the basement kitchen and the ceiling of the basement walk in cooler needs to be cleaned.The wall around the Hobart mixer had some food splatter on the walls. Basement.The hard to reach areas of the flooring in the kitchen had buildup of grease and food, especially under equipment/appliance. Please clean and/or increase cleaning frequency on cleaning schedule. Main floor.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer pail contained 0ppm of QUAT. Used towels were stored in the pail. Spray bottle also contained 0ppm of QUAT. The QUAT sanitizer bottle (at the two compartment sink) was empty and dispensing 0ppm. The bottle was replaced during inspection. Concentration after priming was at 300ppm. It was unknown where the QUAT test strips were stored. Please inform all staff where the sanitizer test strips are stored for verification purposes
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the bar area, the stack of paper towels were too close the basin and were getting wet/contaminated. Please relocate or place in a container that would protect the towels.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The back exterior door had a minor gap at corner and the weatherstripping was deteriorating. Please repair or replace door to ensure gaps are closed off. Mouse droppings were found under the stairwell and by the wall of the Pepsi coolers (basement), please clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The coffee bar sink was slow draining. Please monitor and repair or replace plumbing system in the near future.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some rubber spatulas were showing cracks and pieces of the rubber were missing. Replace spatulas.Plastic lid holding the chocolate chips was cracked. Please replace. This was located in the basement.The white mobile dry ingredient bins contained buildup and is due for cleaning. Basement.High touch areas such as handles of coolers had some buildup of dried food, please clean. Basement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall around the Hobart mixer had some food splatter on the walls. Basement.The hard to reach areas of the flooring in the kitchen had buildup of grease and food, especially under equipment/appliance. Please clean and/or increase cleaning frequency on cleaning schedule. Main floor.

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